| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Rice, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Onion finely chopped |
| 1/2 |
sm |
Green pepper, chopped |
| 3 |
tb |
Margarine or butter |
| 16 |
oz |
Stewed tomatoes |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 3 |
c |
Cooked rice |
INSTRUCTIONS
Cook and stir onion and green pepper in margarine in 10 inch skillet until
onion is tender. Stir in tomatoes, salt, pepper and rice. Simmer uncovered
over low heat until hot, about 15 minutes. My husband likes dry rice as
well, I haven't timed it when I make this so you may need to cook it longer
to get it to the consistency you want it.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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